I’m a creature of habit, and I crave routine. However, I find that I get in a rut with my meals and snacks often because of this. I recently realized that I’ve been eating the same thing for breakfast everyday: 2 fried eggs, sautéed vegetables, and an open-faced avocado toast on my paleo yeast-free bread. While this is delicious (I mean… I couldn’t eat it everyday if I didn’t love it), it was time to change it up a bit for my sanity.
Being that I’m the most productive in the morning, I try not to spend too much time in the kitchen in order to get some work done. So I decided whip up something that could be made ahead and stores well throughout the week. These bacon and chive paleo muffins fit the bill perfectly and I couldn’t be happier about how they turned out. 
These savory muffins are filling, great for when you are doing a sugar detox, and full of healthy and nourishing fats and protein to get your day started right. I love toasting it and slathering on some grass-fed butter before devouring it. They are also easily portable if you are too busy to eat at home in the morning.
Also, if you are into add-ins other than bacon and chives, you can easily substitute them with ingredients of your choice. Don’t you love easily customizable recipes? Hope you enjoy this easy, healthy recipe! 
Ingredients
- 3 slices thick-cut bacon
- 3 tbsp coconut oil or butter, melted
- 1/4 cup + 1 tbsp coconut milk
- 1 tbsp lemon juice
- 5 eggs
- 1/2 cup coconut flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup minced chives + more, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Heat a skillet over medium heat.
- Cook the bacon slices in the skillet until crisp.
- Drain the grease, cool the slices, then break into crumbles. Set aside.
- Grease a muffin tin with coconut oil or line with muffin tin papers.
- In a large bowl, whisk together coconut oil or butter, coconut milk, lemon juice, and eggs until well mixed.
- In a separate bowl, stir together coconut flour, garlic powder, onion powder, baking powder, and salt.
- Pour the dry mixture into the wet mixture, and stir just until mixed.
- Fold in bacon and chopped chives.
- Pour the batter evenly into the muffin tin.
- Sprinkle and gently press in more chive slices on top of the muffins.
- Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
- Cool for 10 minutes before serving.
Can these be frozen and re heated?
Yes! Just freeze after cooking, then defrost and heat it back up in the microwave or the oven.
Can you make the batter the night before?
The coconut flour might thicken the batter and the baking powder may be deactivated if you make it the night before. You can make the batter without these ingredients and add them in just before baking for best results.
What’s the carb grams of these?
Tonya
3g net carbs per muffin. Just updated it with the nutrition info!